Vegan eggless dairy free banana pancakes

Breakfast in our house is a challenge. With two allergy kids who don't do cereal or porridge or anything "wet" and take an age to eat a slice of toast (which by the way has to be homemade bread as one has an allergy to soya which is in most shop bought breads!) it's near impossible to find hugs they'll willingly and quickly eat before we head out. One thing that always goes down well though is homemade pancakes, which luckily are easy to make and good to freeze for later if you make a big batch! These are egg and dairy free too. I use Koko milk instead of dairy and banana instead of egg to bind the mixture.

This recipe makes about 20-25 palm sized pancakes.

Ingredients:

Ripe Banana - 1

Self raising Flour - 1 cup / 120 grams

Sugar - 2 tblspn

Koko Milk - 3/4 cup to 1 cup / 240 ml

Vanilla Essence - 1 tsp

Vegetable Oil - 1 tblspn and more for frying pancakes

This recipe couldn't be easier.... mash the bananas. Tip in a mixing bowl. Sift the flour and add everything else and give it a good whisk. The mixture should be quite thick,  thicker than double cream and thick enough to hold its shape when spooned into the pan. Oil the pan and heat on a medium heat then spoon a large table spoon of mixture in and let it spread into a round pancake the size of your palm. Fry until bubbles appear in the pancake then flip over. You want them to be slightly brown on both sides before removing. Eat as is or with honey, maple syrup or whatever else you usually eat with pancakes!